Alright here is the last in my "firsts" for this past week! OK so this was a first for me trying much less making potato bread! I decided I wanted to make homemade bread for my sweets lunches last week. So he suggested potato bread.

Boil Potatoes, save 2 cups of potato water and then mash potatoes.

When it is the correct consistency knead by hand. Then let rise.

After it has risen put into oven and bake!

Add potato water and shortening and then cool till it's 110 degrees. Add rest of ingredients.

Divide into equal parts. I chose a bread pan then two smaller bread pans. Cover and let rise.

Pull out of the oven let cool and enjoy!

This being one of his favorite childhood foods I felt a lot of pressure to make sure it was right. I found my recipe and away I went.Ingredients:

3 medium white potatoes, pared and cubed

2 cups warm (110 F) water or potato water

2 Tbsp shortening

2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast

2 Tbsp sugar

1 Tbsp salt

6-1/2 cups bread flour

Egg white, lightly beaten (optional)

Preparation:

Put cubed potatoes in large saucepan with 2-1/2 cups of water. Bring to boil and reduce heat to a simmer for 15 minutes or until potatoes break apart when stuck with a fork. Drain potatoes, reserving 2 cups of the potato water. Mash potatoes with a fork and put in large bowl. Add potato water to bowl. If there is not enough potato water to make 2 cups, add more water to make 2 cups. Add shortening to bowl and stir until dissolved. Set bowl aside until the potato mix is lukewarm or 110 degrees F.

Stir in yeast, sugar, and salt. Mix in enough bread flour to make a thick dough that can be kneaded by hand. Turn dough out onto board and knead for 8 minutes, breaking up any large clumps of potato with your fingers. Put dough in greased bowl and turn dough over in the bowl so that the dough top is also lightly greased. Cover with clean kitchen towel and let rise for 1 hour in a warm, draft-free place.

Punch down. Turn dough out onto lightly floured board and knead out bubbles for 5 minutes. Divide dough in half. Form each half into a loaf. Set each loaf into a greased 5.25 x 9 x 2.75 inch loaf pan. Cover loaves with kitchen towel and let rise in a warm, draft-free place for 30-45 minutes or until dough is double in bulk.